Feijoa fruit wine and preparation method thereof
A technology of fruit wine and fruit wine, applied in the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc., to achieve the effects of good taste and purity, simple and easy brewing process, and good color quality
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[0034] The flow process of the preparation method of feijoa fruit wine of the present invention is:
[0035] Preparation of feijoa pulp:
[0036] Whole feijoa fruit → washing (soaked in 0.1% potassium permanganate for 5 minutes) → washing → draining → color protection, crushing, beating → original feijoa pulp.
[0037] Feijoa fruit wine brewing process:
[0038] Feijoa pulp → enzymatic hydrolysis → adding a small amount of sugar and activated Saccharomyces cerevisiae → pre-fermentation (adding a small amount of sulfurous acid or sulfite) → filtering → juice composition adjustment (TSS to 20%) → post-fermentation → adding clarifier (chitosan+gelatin)→aging→filtering→re-aging→ultrafiltration→blending, quality control monitoring→filling→sealing→finished product.
Embodiment 1
[0040] A preparation method of feijoa fruit wine, comprising the following steps:
[0041] Step 1. Raw material selection: select fresh feijoas that are free from mildew, mechanical damage, rot and deterioration, disease-free, moderate maturity, uniform color, firm and elastic fruit as winemaking raw materials, and clean the feijoas with cleaning solution Finally, rinse with water and drain; the cleaning solution is 0.1wt% potassium permanganate solution;
[0042] Step 2, according to the material-to-liquid ratio of 5:1, add the drained feijoa fruit into the color protection solution for color protection for 20 minutes, and then beat to obtain the original feijoa fruit pulp; the color protection solution has a volume ratio of 1 : 10g / L of erythorbic acid sodium salt solution and 0.1wt% citric acid solution;
[0043] Step 3: Add pectinase and cellulase to the original feijoa fruit pulp, store at room temperature for 2 hours; then add activated Angel Wine dry yeast, stir evenly...
Embodiment 2
[0049] A preparation method of feijoa fruit wine, comprising the following steps:
[0050] Step 1. Raw material selection: select fresh feijoas that are free from mildew, mechanical damage, rot and deterioration, disease-free, moderate maturity, uniform color, firm and elastic fruit as winemaking raw materials, and clean the feijoas with cleaning solution Finally, rinse with water and drain; the cleaning solution is 0.1wt% potassium permanganate solution;
[0051] Step 2, according to the material-to-liquid ratio of 10:1, add the drained feijoa fruit into the color protection solution for color protection for 30 minutes, and then beat to obtain the original feijoa fruit pulp; the color protection solution has a volume ratio of 1 : 10g / L of erythorbic acid sodium salt solution and 0.1wt% citric acid solution;
[0052] Step 3: Add pectinase and cellulase to the feijoa pulp, store at room temperature for 4 hours; then add activated Angel Wine dry yeast, stir evenly, add sulfurou...
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